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Rhubarb Ginger Jam - Donna Dent Recipe

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This recipe for Rhubarb Ginger Jam - Donna Dent is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 kg rhubarb chopped
1 kg white sugar
60 grams peeled and finely grated fresh ginger
2-3 tablespoons of fresh lemon juice
Directions:
Directions:
Mix rhubarb, sugar, and ginger. Let sit for 2-3 hours (or overnight) at room temperature.
The juice will form.
In a large pot simmer for 5 minutes. Bring to a rolling boil and let boil for 1 minute.
Add full package of liquid Certo (two envelopes). Stir well. Put in sterile jars. Can process in a canner to ensure the jars seal (this is optional).
Personal Notes:
Personal Notes:
Can use frozen rhubarb. Mix it with the sugar and ginger and let sit until it is room temperature.
Do not substitute ground ginger for fresh ginger. The amount of ginger you add is a personal preference.

Can use powdered certo.

 

 

 

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